Sunday, February 1, 2009

I love Mexican food and while I realize that being a Crohn's patient Mexican should be at the bottom of my food pyramid I can't help but enjoy it every now and again. During our few trips to the local Mexican joints I absolutely must get my fill of the complimentary chips and salsa, it's the staple of my meal and if I am not careful it becomes my entire meal. I am fortunate that my Husband shares my love of chips and salsa and he and I both especially love Pico de Gallo. My wonderful Husband attempted to make some Pico de Gallo on his own several weeks ago and to say that it had a strong onion flavor would be an understatement...love you honey! So after he almost bought the store made kind yesterday I promised that I would make it fresh for him at home, with a little less onion of course. This is the creation and it met his approval although I think he would have liked a bit more jalapeno. I love Mexican but I do not love heat so he compromised and didn't insist on me adding anymore.

1.) In a large bowl combine tomatoes, onion, jalapenos, cilantro and salt. Add a splash or two of lemon juice and carefully mix together.2.) Cover bowl and refrigerate for several hours to allow the mixture to marinate together.

I serve mine up with tortilla chips and this go round Daniel is enjoying his with Frito Scoops.

Me and Daniel

My little miracle baby, Addison!

Cadence Leah

About Me

I am a 31 year old wife, and mother of two battling Crohns disease. I was diagnosed with Crohns in 2005 and it's been a downhill battle since then. During my battle with this horrid disease I married Daniel(2007) gave birth to Addison Grace(2010), and also gave birth to Cadence Leah(2011). All three are the greatest things ever to happen to me. Join me on my journey as a wife, mother, daughter, sister, friend, and wanna be self taught chef.